It's green tomato time! Time for all those not-yet-ripe tomatoes to come inside off the vines before they wither in the frost. I pulled several pounds of green tomatoes out of my own garden, and I'm curious: What's your favorite way to cook and eat green tomatoes?

Not all green tomatoes are doomed to stay green. If they have just the barest hint of red beginning, then you can leave them in a paper bag to ripen. (Or on a sunny windowsill, or next to an apple — everyone has a different method, apparently...)

You Might Also Like

Promoted Stories

Categories

Faith is the executive editor of The Kitchn and the author of three cookbooks. They include The Kitchn Cookbook, coauthored with Sara Kate Gillingham, as well as Bakeless Sweets. She lives in Columbus, Ohio with her husband Mike.